3 teaspoons olive oil
1/4 cup diced celery
2 large shallots or
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup dry plain bread crumbs
1/2 cup medium-hot salsa
1/4 teaspoon salt
1/8 teaspoon black pepper
4 sole fillets (2 pounds total)
1/2 cup chicken broth
2 tablespoons dry white wine
Chopped fresh parsley for garnish
"Family Circle's All-Time Favorite Recipes"
1. Heat oven to 400 degrees F.
2. Heat 1 teaspoon oil in a small non-stick skillet. Add celery, shallots
and garlic; saute 5 minutes or until glazed. Stir in bread crumbs; heat;
stirring occasionally, just to toast crumbs, about 3 minutes. Remove from
heat. Stir in salsa, salt and pepper.
3. Place 2 fillets side by side in a small shallow baking dish. Spread
salsa mixture evenly over each. Top with remaining fillets. Drizzle remaining
oil over fish. Pour broth and wine around fish. Cover fish with waxed
4. Bake in heated 400 degree F. oven 12 to 15 minutes or until fish just
begins to flake when pierced with a fork. Cut each fillet stack crosswise
in half. Pour pan liquid over fish. Garnish with parsley.
Nutritional Information Per
Calories: 204; Fat: 6 grams; Carbohydrates: 11 grams; Protein: 25 grams;
Sodium: 744 mg; Cholesterol: 67 mg
Exchanges: 3 Very Low-Fat Meat; 2 Vegetable